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30-Minute Minestrone with Turkey Meatballs

Weeknight minestrone with a protein upgrade: tender little turkey meatballs, white beans, and ditalini simmered in a tomato-herb broth — one pot, 30 minutes, about 28g protein per serving (estimated).
Print Recipe
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/4 lb ground turkey 93% lean
  • 1/3 cup Italian-seasoned breadcrumbs
  • 1/4 cup grated Parmesan cheese plus more for serving
  • 1 large egg
  • 2 cloves garlic minced, divided — half in the meatball mix, half in the soffritto
  • 2 tablespoons olive oil
  • 1 medium yellow onion diced
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 1 teaspoon Italian seasoning
  • 1 (28 oz) can crushed tomatoes
  • 6 cups low-sodium chicken broth
  • 1 Parmesan rind optional, but recommended
  • 1 cup ditalini or small shells uncooked
  • 1 (15 oz) can cannellini beans drained and rinsed
  • 3 cups baby spinach
  • 1/2 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped fresh basil plus more for serving

Equipment

  • Large Dutch oven or heavy pot (5–6 quart)
  • Wooden spoon
  • Instant-read thermometer

Method
 

  1. Mix the turkey, breadcrumbs, Parmesan, egg, half the garlic, salt, and pepper; roll into 12 small meatballs, about 1 tablespoon each — the small size is the 30-minute enabler, since bite-size meatballs cook through fast. Heat the olive oil in a Dutch oven over medium-high heat and brown the meatballs on all sides, about 6 minutes. Remove to a plate.
  2. Add the onion, carrots, and celery to the same pot; cook until softened, about 3–4 minutes. Stir in the remaining garlic and the Italian seasoning; cook 1 minute more, until fragrant.
  3. Pour in the crushed tomatoes and chicken broth, scraping up any browned bits. Add the Parmesan rind if using. Bring to a lively simmer.
  4. Stir in the uncooked ditalini and return the meatballs to the pot. Simmer, stirring occasionally, until the pasta is al dente and the meatballs are cooked through, about 8 minutes.
  5. Stir in the cannellini beans and spinach; cook 2 minutes, until the spinach wilts. Discard the Parmesan rind. Taste and add more salt if needed.
  6. Ladle into bowls and finish with grated Parmesan, fresh basil, and a drizzle of olive oil.

Notes

Food safety: Meatballs must reach 165°F — the small size cooks through in the 8-minute simmer, but verify with a thermometer. Serve promptly; the ditalini absorbs broth as it sits. Leftovers 4 days refrigerated / 3 months frozen. Protein ~28g/serving estimated from USDA FoodData Central; not lab-tested.